Posted in side dishes, vegetables, tagged baked corn pudding, corn pudding, corn spoonbread, Thanksgiving side dishes, Thanksgiving vegetable dishes on November 24, 2015| 1 Comment »
It’s go time. That mad rush to what I consider the best holiday of the year. It’s not about gifts or even décor, though you certainly could go off the rails with the latter if you so choose. Thanksgiving is about friends and family and being together, thankful for what you have. And it’s about food. Oh boy is it about the food. And maybe football. Can’t have Thanksgiving without good food and football, methinks. It’s a rule.
Posted in holidays, seasonal, side dishes, vegetables, tagged maple glazed squash, maple mustard glazed delicata brussels shallots, roasted squash brussels sprouts, Thanksgiving side dishes, thanksgiving vegetable side dishes on November 17, 2015| Leave a Comment »
Driving to a friends Wisconsin home a few weeks ago, we passed several farms on our way off the highway, many with big pumpkin displays covering the front lawns. Never one to pass something interesting, I stopped. Coming and going, I stopped. The first time, I bought a giant white pumpkin for 2 bucks and a half dozen delicata squash for 25 cents a piece. Score! On the way home a few days later, I stopped again and picked up a few additional squashes – red kuri, a fat pie pumpkin and some strange blue-grey variety who’s name I’ve long forgotten. I spent a total of $6 on both trips, happily stuffing my dollar bills in the honor box while the farm dogs sniffed my muddy boots. Of course I stopped twice, once in the rain. Wouldn’t you?
Posted in seasonal, side dishes, vegetables, tagged carrot recipes, maple bourbon roasted carrots, roasted root vegetables, Thanksgiving side dishes, Thanksgiving vegetable dishes, vegetable recipes with bourbon on November 15, 2013| Leave a Comment »
I have a difficult time getting excited about fall vegetables. After the flashiness of those late September tomatoes has passed, the garden basil has gone brown and the multi-hued peppers have started to wane, what’s left? Squash? Wheeee. Root vegetables? Exciting for about 1 minute. I had a conversation with a Twitter friend recently about how boring roasted root vegetbles can be – uninspired, plain, typically underseasoned and snooze worthy. Roast them with a little olive oil, salt, pepper and maybe a drizzle of balsamic vinegar but then, what’s next? How can you take something simple, hearty and abundant and add some life? Some excitement? Well, I’ll tell you. High heat and simple but delicious flavors: butter, of course, but also maple, that classic flavor of cold weather. And bourbon. Everything is simply better with bourbon. It’s a fact.
STRESSCAKE 